AIP Salmon Cakes
User Reviews
5
-
Prep Time
20 mins
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Cook Time
10 mins
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Servings
4 patties
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Calories
158 kcal
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Course
Main Course, Appetizer
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Cuisine
American
AIP Salmon Cakes
Description
The AIP Salmon Cakes recipe uses canned salmon mixed with mashed sweet potato as a binder, along with diced celery, onion, garlic, and fresh dill for flavor. Tapioca flour helps bind the ingredients into a dough that can be formed into patties. Cooking begins by sautéing the vegetables in ghee to soften and develop flavors before mixing with salmon and sweet potato. The patties are pan-fried in ghee until golden on both sides and heated through, producing a tender texture with a crispy exterior.
The flavor profile is fresh and herbaceous, with dill adding bright notes to the rich salmon and sweet potato mixture. Ghee frying provides depth and a buttery finish suitable for the AIP diet by avoiding dairy.
These salmon cakes serve well as a main dish alongside the AIP-friendly mayonnaise made from lemon and dill, or can be part of a light meal or snack. The soft interior and mildly crispy outside create textural contrast.
Cook sweet potato by baking for an hour at 350°F before mashing for a smooth binder. Handle patties gently while frying to prevent breaking, and substitutions like canned tuna or fresh salmon are feasible. Tapioca flour brands vary; use one suitable for thickening. The accompanying AIP mayonnaise complements the cakes and adds moisture.
Ingredients
- 4 tablespoons ghee separated, or avocado oil
- 2 celery diced, ribs
- 1 small onion diced
- 1 garlic chopped, clove
- 2 tablespoons dill chopped, fresh
- 1 can (5 ounce) salmon drained
- 1/2 cup sweet potato cooked and mashed (about 1/2 potato, white
- 1/2 teaspoon salt
- 2 teaspoon tapioca flour
- mayonnaise optional topping, AIP version with dill and lemon
Instructions
- Add 2 tablespoons of ghee to a large fry pan over medium heat. Then add the celery, onion and garlic to the pan. Saute until the onion is translucent about 3 minutes.
- Add the celery mixture, salmon, sweet potato, dill, salt and tapioca to a medium sized mixing bowl then set aside.
- Combine all the ingredients then divide into 4 patties.
- Add another 2 tablespoons of ghee to fry pan over medium heat. Once hot, fry the patties until golden and heated through, about 2-3 minutes each side.
- Remove from the heat and serve with AIP Mayo mixed with dill and additional lemon.
Notes
- Bake sweet potato at 350°F for approximately 1 hour until tender before mashing.
- Handle patties gently during frying to prevent them from falling apart.
- Substitutions: canned tuna or fresh cooked salmon can replace canned salmon.
- Choose tapioca flour suitable for binding in this recipe.
- Serve with AIP mayonnaise made with dill and lemon for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4patties
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1pattie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 39mg | 13% |
| Sodium | 303mg | 13% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2374IU | 47% |
| Vitamin C | 2mg | 2% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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